Cooper e



c. E/GORBETT. Domestic Boiler.

NAPETERS, PHnrn-LIHDGRAPHER. WASHINGTON. D. c.

COOPER E. i CORBETT, OF BINGHAMTON, NEW YORK. i

Leners Paten No. 100,863, dated Mwah 15, 1870.

CULINARY VESSEL.

The Schedule referred to in these Letters -Patent and making Part 0f the 5am@ I, COOPER E. CORBETT, of Binghamton, in the count-y of Broome, in the State Vof New York, have invented certain Improvements in Culinary Appararatus, ot' which the following is a specification.

Nature and Objects of the Invention. p

The object of this invention is to so arrange a kettle and boiler for culinary purposes that the material to be cooked shall not come in contact with the boiling water, nor be burned by theinner kettle which contains it coming in contact with the outer kettle r boiler; and also to cook or heat the food without steaming it, the arrangement being shell that the food may be steamed if desired,`a steam-chamber being formed between the kettleand boiler which will answer this purpose.

Description of Draw/ings. Figure 1 is a sectional view of the kettle and boiler when prepared for use;

Figure 2, a plan of the outer kettle showing the perforated rim, and f Figui-e3 a plan of the inner kettle,'showing the ears or catches on the outside, on a reduced scale.

rlhe outer'boilerA is made of cast-iron or any other suitable material, with the rim R cast upon the in` side, or otherwise attached thereto, atashort distance below the t( p,` of the kettle or boiler.

`The rim R is perforated, as at a. a a., or notched as at n n. fn, to allow the escape of steam.

The inside 'kettle B, made of sheet metal or other suitable material, lits into the perforated rim `R and reaches nearly tothe bottom of the boiler A.

It is prevented from settling too far into the outer boiler by the langelhswaged on the outside at a short distance from the top, and is prevented from being raised up, by the water surrounding it, by the ears or catches P P attached to each side just below the ange d. i v

The substance to be cooked is placed in the kettle B, and the water in the boiler A.

A' snfiieient quantity of water should be put in the outer` boiler to rise nearly to the rim B., when the kettle B is placed into it. i"

By passing the ears P P through the slots s sin the rim It, and then turning the'kettle B slightly, the ears will catch against the rim and hold the kettle down.

Should the weight of the material in the kettle B be suicient-to overcome the upward pressure of the water, the flange d will prevent the kettle from descending. y

As the wat-er boils and vthrows off steam, the steam will escape through the perforated rim R and pass ,out of the outer cover L at c c. v 1/ The inner cover l prevents the steam from entering the kettle B, but if it is desired to steam the food, this inside cover may be removed.

It will be seen that substances may be thoroughly heated and cooked without coming in direct contact.

with the water or steam.

In boiling, the water will not rise above the rim ItV far enough to overflow into the inner kettle B,

This arrangement will be fouudexoellentfor preparing fruit for canning, and for eookingpuddings, and a variety of substances where it is desirable to Akeep them from contact with the boilingwater or steam arising therefrom.

I elaim` I v The outer boiler A, having the perforated steamrim R, provided with the slots s s, as described, inA

Witnesses:

' N. DU Bols,

CHAS. L. DU- Bois. 

